Rich scones with jam and cream

The great richness is from the cream and milk in the dough. But there’s still the age-old debate: spread jam or cream first?
- byBetter Homes and Gardens

18 May
2016

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Prep: 15 Minutes-Cook: 15 Minutes-Easy-Serves 16

Rich scones with jam and cream

Ingredients

* 350g self-raising flour

* 1 ½ Tbsp icing sugar mixture

* 1 ½ tsp baking powder

* 1 tsp fine salt

* 150ml pure cream

* 150ml milk

* 45g butter, melted, cooled

* 1 tsp vanilla essence

* Extra flour, for dusting

* Extra 1 Tbsp milk

* Jam and whipped cream, to serve

Method

Preheat oven to 190°C. Line an oven tray with baking paper. Double-sift flour, sugar, baking powder and salt into a large bowl. Whisk cream, milk, butter and vanilla in a second bowl.

Make a well in centre of dry ingredients, then pour in cream mixture. Using 2 butter knives, mix very gently until a dough just comes together. Put on a lightly floured work surface and, using your hands, flatten to 3cm thick. Use a 5cm biscuit cutter to cut 16 discs from dough, re-flattening as necessary.

Arrange discs side-by-side on prepared tray and brush with extra milk. Bake for 12-15 minutes or until risen and light golden. Set aside for 10 minutes to cool. Serve warm with jam and whipped cream.